- Heat the olive oil in
a large frying pan over medium-high heat. Add the onion bell pepper,
and garlic and cook until softened, 6 to 8 minutes. - Remove
from the heat and stir in the tomato sauce, pinto beans, corn, chili
powder, cumin, salt, and cayenne. Pour into an 8- by 8-inch glass
baking dish. - Preheat oven to 350°. Boil the water, add the
cornmeal, lemon juice, mustard, and salt in a large saucepan, and
stir until mixed. Bring to a boil over medium-high heat, then
immediately reduce the heat to low and simmer, stirring often, until
thickened, 3 to 5 minutes. - Spread the cooked cornmeal over the
bean mixture. Bake for 30 minutes. - Cool for 10 minutes before
serving.